Place orange segments at the bottom of the dish and followed by marinated onion, shredded cod and egg whites. Sprinkle with egg yolk; add some tuna fillets and a spoonful of marinated oil.
- 8 oranges
- 4 spring onions
- 2 boiled eggs
- 400gr shredded cod
- 1 tin tuna belly filets
- Borges Extra Virgin Olive Oil
- Borges Balsamic Modena Vinegar
Step by step
Chop the onion in julienne and soak it 24 hours in Borges olive oil, a pinch of salt and Modena vinegar.
Peel oranges and remove skin from segments. Chop egg whites in julienne and shred the yolks.